Keto Indian butter chicken :Sunday-dinner

Ingredients

Indian butter chicken

• 1 (4 oz.) tomato, chopped
• 1 (4 oz.) yellow onion, chopped
• 2 tbsp fresh ginger
• 2 garlic cloves, chopped
• ½ tbsp dried coriander (cilantro) leaves
• 1 tbsp tomato paste
• 1 tbsp garam masala seasoning
• ½ tbsp chili powder
• 1 tsp salt
• ¾ cup heavy whipping cream
• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 3 oz. butter or ghee
• ½ cup (¼ oz.) fresh cilantro, for serving (optional)
• ¼ cup heavy whipping cream, for serving (optional)

Oven-roasted cauliflower

• 1 lb cauliflower, chopped into bite-sized pieces
• ½ tsp turmeric
• ½ tbsp coriander seed
• ½ tsp salt
• ¼ tsp ground black pepper
• 2 oz. butter

Instructions

Indian butter chicken

1. Add tomato, onion, ginger, garlic, coriander, tomato paste, and spices to a food processor. Mix until smooth. Add the cream and mix for a couple of seconds.
2. Marinate the chicken in the mixture for at least 20 minutes, but preferably more, in the refrigerator.
3. Heat a third of the butter over medium-high heat in a large frying pan. Remove the chicken from the marinade (reserve the marinade), and fry in the butter for 5 minutes.
4. Pour the marinade over the chicken and add the rest of the butter. Simmer over medium heat for 15 minutes or until the chicken is fully cooked. Season with salt to taste.
5. Garnish with fresh cilantro and drizzle with a splash of cream.

Oven-roasted cauliflower

1. Preheat the oven to 400°F (200°C).
2. Spread the cauliflower out on a large sheet pan into an even layer.
3. Season with spices and butter. Bake for 15 minutes.

Tip

If you have time, you can marinate the chicken the day before you’re actually cooking it. The chicken will be incredibly soft and it’s going to taste even more heavenly!